Green chicken tamales are perfect for holidays, celebrations, or any time you want to enjoy a satisfying homemade dish. While they take time to prepare, the result is more than worth it. The combination of moist masa and tangy green salsa with juicy chicken makes each bite rich and savory. Plus, they freeze well and are ideal for making in large batches.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the filling:
Cooked, shredded chicken
Tomatillos (husks removed and rinsed)
Jalapeños or serrano peppers (adjust to taste)
Garlic cloves
Onion
Fresh cilantro
Salt
Chicken broth
For the masa:
Masa harina (corn flour for tamales)
Chicken broth
Baking powder
Salt
Lard or vegetable shortening
Other:
Dried corn husks (soaked in warm water until pliable)
Directions
Prepare the corn husks: Soak the dried husks in warm water for at least 1 hour until soft and pliable. Rinse and set aside.
Make the green sauce: In a saucepan, boil tomatillos, garlic, onion, and peppers until softened. Blend with cilantro, salt, and a little chicken broth until smooth. Simmer the sauce for 10–15 minutes to thicken slightly.
Prepare the chicken filling: Mix shredded chicken with the green sauce until well coated. Taste and adjust seasoning as needed.
Make the masa dough: In a large bowl, mix masa harina with baking powder and salt. Add broth gradually and mix until a dough forms. Beat in the lard or shortening until the dough is light and spreadable. A small piece should float in water when it’s ready.
Assemble the tamales: Spread a spoonful of masa onto the center of a corn husk, leaving room at the sides and top. Place a spoonful of the chicken filling in the center. Fold the sides of the husk inward, then fold up the bottom.
Steam the tamales: Stand the tamales upright in a steamer with the open end up. Steam over medium heat for 1 to 1½ hours, or until the masa pulls away easily from the husk.
Let rest before serving: Allow tamales to sit for 10 minutes after steaming to firm up before serving.
Servings and timing
This recipe makes about 24 tamales. It takes approximately 2½ to 3 hours total — including soaking, prep, and steaming time.
Variations
Spicy Version: Use serrano peppers or add a pinch of chili flakes to the sauce for more heat.
Cheese Addition: Add shredded cheese along with the chicken filling.
Vegetarian Tamales: Replace chicken with sautéed veggies or cheese and use vegetable broth in the masa.
Creamy Green Sauce: Blend in a bit of sour cream or cream cheese for a creamier filling.
Mini Tamales: Make smaller versions for bite-sized tamales, ideal for parties or appetizers.
Storage/Reheating
Store cooked tamales in the refrigerator for up to 5 days or freeze for up to 2 months. To reheat, steam for 15–20 minutes, microwave wrapped in a damp paper towel for 1–2 minutes, or reheat in the oven at 325°F (160°C) wrapped in foil until hot.
FAQs
Can I make the masa ahead of time?
Yes, you can make it a day in advance and keep it covered in the fridge. Let it come to room temperature before using.
Can I use store-bought green salsa?
Yes, but homemade gives the best flavor. If using store-bought, choose one with clean ingredients and good texture.
How do I keep the tamales from sticking to the husks?
Make sure the masa is fully cooked. If it still sticks, steam them a bit longer.
What can I use instead of lard?
Vegetable shortening or neutral oils like avocado or canola oil work well for a vegetarian version.
Can I freeze raw tamales?
Yes. Assemble them and freeze before steaming. Steam from frozen, adding extra time.
Do I need a tamale steamer?
A large pot with a steamer basket or makeshift rack works too. Just make sure the tamales are above the water level.
How do I know when tamales are done?
The masa should be firm and pull away easily from the husk when unwrapped.
Can I use rotisserie chicken?
Absolutely. It’s a great time-saver for the filling.
What type of corn husks should I use?
Use large dried husks meant for tamales. Soak them well until flexible.
How can I serve green chicken tamales?
They’re great with a side of rice, beans, or drizzled with extra green sauce or sour cream.
Conclusion
Green chicken tamales are a flavorful, comforting dish that brings tradition and taste together in one perfect package. With their tender masa, zesty green sauce, and juicy chicken filling, these tamales are worth the time and effort. Ideal for sharing with family and friends, they’re a beautiful way to celebrate food, culture, and connection.
Green chicken tamales are a traditional Mexican dish made with tender shredded chicken in a zesty green tomatillo sauce, wrapped in soft masa dough and steamed in corn husks. Comforting and flavorful, they’re perfect for celebrations or cozy family meals.
Author:Catherine
Prep Time:1.5 hours
Cook Time:1.5 hours
Total Time:3 hours
Yield:24 tamales
Category:Main Course
Method:Steaming
Cuisine:Mexican
Diet:Halal
Ingredients
For the filling:
2–3 cups cooked, shredded chicken
1 lb tomatillos (husks removed and rinsed)
1–2 jalapeños or serrano peppers (to taste)
2 garlic cloves
1/2 onion
1/2 cup fresh cilantro
1 tsp salt (or to taste)
1/2 cup chicken broth (as needed)
For the masa:
4 cups masa harina
2 tsp baking powder
1 1/2 tsp salt
1 1/3 cups lard or vegetable shortening
3–4 cups chicken broth (enough to make a soft dough)
Other:
24 dried corn husks (soaked in warm water until pliable)
Instructions
Soak the dried corn husks in warm water for at least 1 hour until soft. Rinse and set aside.
Make the green sauce: Boil tomatillos, garlic, onion, and peppers in water until soft. Drain and blend with cilantro, salt, and enough chicken broth to make a smooth sauce. Simmer for 10–15 minutes to thicken slightly.
Prepare the filling: Mix the shredded chicken with the green sauce until well coated. Taste and adjust seasoning if needed.
Make the masa dough: In a large bowl, mix masa harina, baking powder, and salt. Add chicken broth gradually and mix into a soft dough. Beat in lard or shortening until light and spreadable. The dough is ready when a small piece floats in water.
Assemble the tamales: Spread 2–3 tablespoons of masa onto the center of a corn husk. Add a spoonful of chicken filling. Fold the sides over, then fold the bottom up to close.
Steam the tamales: Place upright in a steamer with the open end facing up. Steam over medium heat for 1 to 1½ hours, or until masa pulls away easily from the husk.
Let tamales rest for 10 minutes before serving to firm up.
Notes
Use serrano peppers for extra heat in the green sauce.Test masa readiness by floating a small ball in water—it should float when properly mixed.Make-ahead friendly: both masa and filling can be prepped in advance.Steam in batches if your steamer is small—do not overcrowd.Great for freezing—store steamed or unsteamed tamales for later use.
